Kerala Banana Kebabs: Recipe

Kerala Banana Kebabs: Recipe

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These vegan and gluten-free kebabs are the perfect snack for Navratri, and can also be enjoyed year-round! Chef Priyam shares the light and tasty snacks with us in a simple recipe that you can repeat at home.


  • Bananas (Kerala or other variety, preferably raw), boiled and peeled (3 whole)
  • Potato, boiled and peeled (2 whole)
  • Mustard oil (40 ml or 8 tsp)
  • Ginger, peeled and chopped (30 g or 2 tbsp)
  • Tomatoes, chopped (60 g or 4 tbsp)
  • Green chilies, chopped (5 g or 1 tsp, increase as per tolerance)
  • Red chili powder (5 g or 1 tsp)
  • Cumin powder (5 g or 1 tsp)
  • Turmeric powder (5 g or 1 tsp)
  • Garam masala powder (5 g or 1 tsp)
  • Rock salt (to taste)
  • Coriander, chopped (60 g or 4 tbsp)



Serves 4

  1. Gather, weigh and chop all the ingredients.
  2. In a bowl, mash the boiled bananas and potatoes together until completely mixed.
  3. In a hot pan over medium flame, add 10 ml (2 tsp) mustard oil and sauté the ginger, tomatoes and green chili until golden brown.
  4. Add spices (red chili, cumin, turmeric, and garam masala) and sauté. Remove into the bowl of potatoes and bananas. Mix together well.
  5. In a hot nonstick pan over medium flame, add 20 ml (4 tsp) mustard oil and cook the entire banana mixture together for a few minutes. Add salt, check for seasoning and mix in coriander.
  6. Once the flavor is set, remove into an empty bowl and form into 16 small, round patties.
  7. On a hot non-stick pan, add 10 ml (2 tsp) mustard oil and sear the patties for a minute on each side.
  8. Serve hot with chutney or a condiment of your choice.

    We recommend you buy all ingredients Organic for a healthy and nourishing meal for you and the planet!

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